Make Ahead
Milk-Braised Beet Greens
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6 Reviews
LittleMissMuffin
November 6, 2017
What type of milk do you recommend?
Adrienne
November 7, 2017
I used 2% with great results. I would image whole milk would be even better, but would avoid using 1%/skim.
Adrienne
March 21, 2016
This was fantastic! Surprising complex and the perfect use for the beet greens crowding out my crisper. I added a bit of leftover cooked sausage at the end to make it a meal.
amysarah
July 5, 2015
Looks good. I often use whatever greens are around (if not escarole) to make Stracciatella, instead of the usual sauteing. But I wonder why specifically a fingerling here, which is a low starch variety? I often use potatoes as thickeners in purees, etc. too - but usually a small white (or other) starchy one.
Jennifer P.
July 6, 2015
I used a fingerling because it was what I had on hand, and it was just the right amount of potato to thicken this recipe. You can certainly use another variety if you have it on hand.
savorthis
January 23, 2014
I love the title and am really curious about the potato! I use just a roux for my creamed greens, but I'd love to try this next.
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